Garlic Parmesan Roasted Asparagus Recipe
This Garlic Parmesan Roasted Asparagus recipe is made with just a few simple ingredients and is the perfect side dish for any meal. Crisp, yet tender asparagus is seasoned with salt and pepper, then coated with olive oil, garlic, and parmesan cheese before roasting in the oven. This is the BEST way to cook asparagus!
For more fresh Vegetable Side Dish Recipes, be sure to check out my Instant Pot Carrots, Air Fryer Zucchini, and Italian Green Beans.
Asparagus is one of my favorite vegetables. It’s the perfect side dish for pretty much any meal, and makes a regular (almost weekly) appearance at our dinner table. This easy asparagus recipe is the way I’ve been making it for years, and it has gotten rave reviews since I first posted it over eight years ago!
There are many different ways that you can prepare asparagus; you can steam it, grill it, sauté it, etc. The easiest way though, and my personal favorite, is to roast asparagus in the oven.
There is just something magical that happens when you pop crisp-tender asparagus in the oven and roast it to perfection. Roasting really brings out the natural sweetness in this asparagus recipe, and it cuts out the bitterness, too.
It’s such a simple method, yet it elevates the nutty, rich flavors and adds a crispy texture that is so delicious.
Garlic and parmesan are two of my favorite ingredients to add to just about any kind of savory recipe, so tossing them in with this baked asparagus recipe was a no-brainer. Sprinkle on some salt and pepper, then spritz with olive oil and you are ready to bake!
I love to serve Mississippi Chicken or Easy London Broil with my roasted asparagus, but it’s so versatile it pairs well with just about anything!
Ingredients for Roasted Asparagus
- Fresh asparagus – choose asparagus that is bright in color and has tightly closed tips with a green or purple tinge. I have more tips for choosing the perfect bunch of asparagus below!
- Salt + black pepper – use freshly cracked pepper and as much salt as you prefer. I season mine pretty generously.
- Fresh Garlic – you will need 3-4 cloves of freshly minced garlic.
- Cheese – I recommend using freshly grated parmesan cheese. It complements the nutty flavor of the asparagus so well.
- Olive oil spray – this helps to bind everything to the asparuagus. You can also use a drizzle of olive oil instead of the spray.
A full list of ingredients, measurements, and instructions are located in the recipe card below.
How to Cook Asparagus in the Oven
Step 1: Spread out rinsed and trimmed asparagus (remove any woody ends) on a foil or parchment-lined baking sheet.
Step 2: Spray asparagus with olive oil spray, then sprinkle with the salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the other ingredients.
Step 3: Lay the asparagus out in a single layer again. Spray once more with olive oil spray.
Step 4: Bake in a 350 degree F oven for 8-9 minutes, then serve.
Tips and Notes
- I prepare my roasted asparagus on the same cookie sheet that it bakes on. I can’t stand extra dishes to wash, so if a recipe allows a short-cut, I go for it! Just make sure to use a rimmed baking sheet and line it with foil or parchment paper. It will make cleanup easier, too.
- The best way to store asparagus is upright in a bowl or wide glass of cold water in the fridge. If you don’t have the space for this method, you can also wrap the bottom of your asparagus in a damp paper towel before storing in the fridge. This will help your asparagus to stay nice and crisp.
- To give some brightness to your asparagus, add a squeeze of lemon juice before roasting.
- Don’t overcook it! I like to cook my asparagus for just about 8-9 minutes. If you go any longer than that, the asparagus gets too soft for my liking. I like it to be a little bit crisp and not mushy.
- Store leftovers in an airtight container in the fridge for up to three days.
Thick Asparagus vs. Thin Asparagus
Which is better? It really comes down to personal preference, so one isn’t necessarily better than the other. Thicker asparagus sometimes gets a reputation for having a more woody, tough texture, but this isn’t always the case. In reality, asparagus’ thickness actually comes down to age. Thinner asparagus is younger, while thicker asparagus is older and has had more time to grow.
How to Choose the Best Asparagus
When you are looking for asparagus at the grocery store or farmers market, there are a few things to keep in mind:
- Look for asparagus spears that are tightly closed and have bright green or purple tips. If the tips are yellow, they are past their prime.
- Check the thick ends for freshness. Look for asparagus that has nice juicy ends. If the ends are dried out, keep looking.
- Asparagus is in season during the spring months. February to June is typically the ideal time to purchase asparagus for the best flavor and freshness.
FAQs
Keep your asparagus at its peak freshness by storing it upright in a bowl of cold water. You can also wrap the bottom of your asparagus in a damp towel.
Asparagus is at its height of freshness during the spring months from February into June. While you can find asparagus at the store year round, its flavor (and cost!) are significantly better in the spring.
More Easy Side Dishes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Garlic Parmesan Roasted Asparagus
Ingredients
- 1/2 pound fresh asparagus
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 cloves minced garlic
- 2-3 Tablespoons parmesan cheese
- olive oil spray
Instructions
- Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
- Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet.
- Spray the asparagus lightly with a coat of olive oil spray. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then lay out into an even layer again. Spray with one more light coat of olive oil.
- Bake in the preheated oven for 8-9 minutes. Remove from oven and serve immediately. Enjoy!
Notes
- I prepare my roasted asparagus on the same cookie sheet that it bakes on. I can’t stand extra dishes to wash, so if a recipe allows a short-cut, I go for it! Just make sure to use a rimmed baking sheet and line it with foil or parchment paper. It will make cleanup easier, too.
- The best way to store asparagus is upright in a bowl or wide glass of cold water in the fridge. If you don’t have the space for this method, you can also wrap the bottom of your asparagus in a damp paper towel before storing in the fridge. This will help your asparagus to stay nice and crisp.
- To give some brightness to your asparagus, add a squeeze of lemon juice before roasting.
- Don’t overcook it! I like to cook my asparagus for just about 8-9 minutes. If you go any longer than that, the asparagus gets too soft for my liking. I like it to be a little bit crisp and not mushy.
- Store leftovers in an airtight container in the fridge for up to three days.
Asparagus are my favorite side dish and love them with garlic definitely trying your cooking technique and recipe tips for Easter. I always serve asparagus for that special meal.
Looks so delicious and would make a great addition to any dinner party!
It’s a great healthy share. I tried it this weekend and it came out perfect.
First of all, your photos are awesome and they just make me want to pick up an asparagus spear and eat away. I asparagus and adding the parmesan sounds perfect.
I can’t wait to start getting healthy recipes from you God’s Blessings!
Great recipe! Quick and easy to prepare. Used prepared garlic granules and cooked on parchment paper. Will definitely make again and again.
I literally make this about 3x a week since i discovered it. My absolute favorite!
I’m so glad you love it so much!
Wanted to pop in and let you know I have featured your recipe on my latest blog post on how to blanch asparagus! ???? Please feel free to read and share! Thanks for your delicious recipe!
https://alittlebitofannaslife.wordpress.com/2018/06/08/how-to-blanch-asparagus/
This also will be the second time I’ve made this. Very flavorful, and definitely a hit.
Going to take it to a pot luck lunch we have at work every Wednesday. Last time I prepped the asparagus & marinated it in a gallon size bag, for and an hour or so, then I baked it.
Do you think if I prepped this at night, same way, but left it in the bag overnight and made it tomorrow in our toaster oven it would turn out? Not sure if marinating over night may be too long? Appreciate your thoughts. Thank you!
Hi Mandi! I can’t say for sure since I haven’t tried it like that. I also haven’t cooked it in a toaster oven before. If you give it a shot, please let me know how it turned out for you!
Totally delicious! Tried it tonight and loved it!
So glad to hear it!
This came out soooo yummy!
So glad you enjoyed it, Heather!
Tonight is the second time I’m making this asparagus because it was SOOOO good the first time! I love how easy it is to make and takes almost no cleanup uptime.
So glad to hear it, Brittany!
Thank you. I screw this up all the time. Your variables are perfect: 450 degrees @ 8 min. (I went 9).
I’ve tried this 375/400/425/475/etc with different times but always overdone or underdone.
PS–used Cojita cheese which is Mexico’s version of Parmesan. Tastes/looks identical and much cheaper.
Again, thanks.
So glad to help, Brent! Glad you’re enjoying it.
Excellent! My husband loves it and he hates vegetables. Thank you!
Glad he’s got a veggie to enjoy now!
This is delicious, roasting veggies are always the best, appreciate you sharing the recipe with everyone. ????
Yum! Thanks for the lovely recipe. Easy and delicious way to prepare asparagus.
Glad you’re enjoying it!!